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5 from 3 votes

Sabudana vada

Sabudana vada is a crispy and tasty deep fried tea time snack. This is a no onion no garlic vrat ka khana.
Prep Time5 mins
Cook Time20 mins
Soak time3 hrs
Course: Snack
Cuisine: Indian
Servings: 20 vadas


  • 1 cup Sago - 1 cup
  • 2 Potato - 2 small
  • ¼ cup Peanut - ¼ cup
  • 2 Green chilli - 2 chopped
  • 2 tablespoon Coriander leaves chopped - 2 tbsp
  • 2 teaspoon Lemon juice - 2 tsp
  • 1 tablespoon Rice flour Avoid when fasting
  • Salt - As needed
  • Oil - for deep frying


  • Soak sago for 4 hours. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right without over cooking.
  • Roast the peanuts in medium flame to ensure even roasting. Cool down. If its with skin, remove skin.
  • Powder peanuts coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
  • Mix everything, no need to add any water. It will form a dough together.
  • Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated.
  • Slide the patties and deep fry in medium flame.
  • Cook both sides golden brown. Drain in paper towel.


  • Soak just right, not too long. If you press the soaked sago in between two fingers, the center should be soft.
  • Overcooking will make the potatoes retain water and make the vada sticky and soggy.
  • Make sure the oil is hot while you drop the patties and later cook in medium flame to ensure even cooking.
  • Sago should be more and the potatoes is just to bind it together. So Use only one potato if its medium sized, mine was very small. so used 2.
  • Rice flour is for crispiness, do not skip it.
  • Use good quality sago, and minimum use the black pepper size I have used or larger than that.